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High hydrostatic pressure technique (HHP) was used to inactivate the polyphenol oxidase (PPO) of raspberry for making raspberry products fresher and raising their added value.In this paper,the inactivation kinetics of polyphenol oxidase (PPO) under HHP was investigated.The results showed that the activity of raspberry PPO gradually decreased with the pressure increasing and/or the holding time extending,in spite that the PPO was activated under low pressure for short holding time.